This Cinnamon Raisin Sourdough Bread is a tasty treat! Soft, tangy bread is mixed with sweet raisins and a sprinkle of cinnamon for that cozy flavor we all love.
Baking this bread fills my kitchen with the warmest smell. I enjoy it toasted with a little butter, and it makes breakfast feel extra special. You’ll want to share it, even if you don’t have to! 😊
Key Ingredients & Substitutions
Bread Flour: Bread flour is essential here for its higher protein content, which helps create a strong gluten structure. If you don’t have bread flour, you can use all-purpose flour, but the final texture may be a bit softer.
Sourdough Starter: An active and bubbly starter is key for a good rise and flavor. If you’re new to sourdough, you can use store-bought starter or even try a pinch of yeast if you need a quicker rise. Keep in mind this changes the flavor profile.
Raisins: Use either dark or golden raisins based on your preference. If you’re not a fan of raisins, you can swap them out for chopped dried apricots, cranberries, or even nuts for a different twist.
Cinnamon: Ground cinnamon adds a wonderful warm flavor. For a spicier kick, try using a mix of cinnamon and nutmeg. Don’t hesitate to adjust the amount to suit your taste!
How Do I Properly Shape My Dough?
Shaping the dough is crucial for getting that beautiful round loaf. Once your dough has completed bulk fermentation, here’s a simple way to shape it:
- Lightly flour your work surface and turn out the dough.
- Gently stretch the edges of the dough towards the center. This creates surface tension, which helps your bread rise nicely.
- Flip the dough seam-side down and cup your hands around it to round it into a boule. Don’t press too hard; you want to keep that air inside!
This careful shaping will make a big difference in the final look and texture of your bread, so take your time!
How to Make Cinnamon Raisin Sourdough Bread
Ingredients You’ll Need:
- 500 g (about 4 cups) bread flour
- 375 g (1 1/2 cups plus 1 tbsp) water, lukewarm
- 100 g (about 1/2 cup) active sourdough starter, fed and bubbly
- 10 g (2 tsp) salt
- 100 g raisins (dark or golden)
- 2 tbsp ground cinnamon
- 1 tbsp sugar or honey (optional, for sweetness)
- Additional flour for dusting and shaping
How Much Time Will You Need?
This delightful bread’ll take you about 4-5 hours for the bulk fermentation, plus an additional 1-2 hours for proofing, and around 1 hour for baking and cooling. So, set aside around 6-8 hours total, including chill time if you choose to refrigerate the dough overnight.
Step-by-Step Instructions:
1. Prepare Raisins:
Start by soaking the raisins in warm water for 15-20 minutes. This optional step helps keep them nice and plump during baking. Once soaked, drain and pat them dry.
2. Mix the Dough:
In a large bowl, mix together the bread flour, ground cinnamon, and salt. In another bowl, combine the lukewarm water with your sourdough starter and sugar or honey if you want a touch of sweetness. Now, pour the wet ingredients into the dry and mix until it forms a rough, shaggy dough.
3. Autolyse:
Cover the bowl loosely with a damp towel and let it rest for 30-45 minutes. This autolyse period really helps with the dough’s hydration and gluten development.
4. Add Raisins and Knead:
Once your dough has rested, add the raisins. Gently knead the dough by hand or fold it a few times in the bowl until the raisins are distributed well throughout. Your dough will be sticky but should hold together nicely.
5. Bulk Fermentation and Stretch & Folds:
Cover the dough again and let it ferment at room temperature for about 4-5 hours. Every 30-45 minutes for the first 2 hours, perform a stretch and fold: reach under the dough, stretch it upward, then fold it over itself. This helps develop the gluten structure.
6. Shape the Dough:
After the bulk fermentation is done, turn the dough out onto a floured surface. Shape the dough into a tight round boule by folding the edges into the center and then flipping it over. Use your hands to create surface tension by cupping and pulling the dough toward you.
7. Proofing:
Place the shaped dough seam side up in a floured banneton basket or a bowl lined with a floured kitchen towel. Cover it and let it proof for about 1-2 hours at room temperature. For more flavor, you can also proof it in the fridge overnight, which gives it a lovely taste!
8. Preheat Oven:
About 30 minutes before you’re ready to bake, preheat your oven to 475°F (245°C) with a Dutch oven or any heavy covered pot inside to get nice and hot.
9. Score and Bake:
When your oven is hot and the dough has risen, gently invert the dough onto a piece of parchment paper, seam side down. Score the top with a sharp knife or lame (a baker’s razor) to allow it to expand while baking. Carefully transfer it into the hot Dutch oven, cover with the lid, and bake for 20 minutes.
10. Remove Lid and Continue Baking:
After 20 minutes, take off the lid and bake for another 20-25 minutes until the crust is a beautiful deep golden brown and the raisins look caramelized.
11. Cool:
Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing. This cooling period helps the crumb set perfectly.
Enjoy your homemade Cinnamon Raisin Sourdough Bread toasted with butter or as a wholesome snack! It’s a delightful way to brighten your day!
Can I Use Regular Yeast Instead of Sourdough Starter?
Yes, you can use active dry or instant yeast. Replace the 100 g of sourdough starter with about 1-2 teaspoons of yeast, and reduce the water slightly as needed. However, this will alter the flavor and texture compared to sourdough.
What If I Don’t Have a Banneton for Proofing?
No worries! If you don’t have a banneton, you can use a bowl lined with a clean kitchen towel dusted with flour. Just make sure to shape the dough seam side up and let it rise covered to prevent drying out.
Can I Add Other Mix-ins Besides Raisins?
Absolutely! You can swap raisins for other dried fruits like cranberries or apricots, or even add nuts like walnuts or pecans for extra crunch and flavor. Just keep the total weight similar to the raisins used.
How Do I Store the Leftover Bread?
Store any leftover bread in a paper bag at room temperature for a few days, or wrap it in plastic wrap and seal it in an airtight container. For longer storage, slice the bread and freeze it. It’s perfect for toasting right from the freezer!
